Spring Garlic

Spring garlic is named so because its growth is one of the first indications that winter is nearly over. A relative of onions, garlic is characterized by its strong flavor and smell, stemming from its sulfur compounds. Spring garlic can also often be called “green garlic,” is a very young variety of garlic, usually too immature to have yet formed a bulb. It makes a great flavoring agent for a variety of dishes, and is very popular in the Middle East and Mediterranean countries, India and China.

Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. Garlic has a rich history, including being used for things like embalming, warding off evil spirits, and curing everything from the common cold to tuberculosis and broken bones.

Although it is questionable how practical these uses for garlic really are, it has been found to have antibacterial, antiviral, and antifungal properties. However, these actions are less clear in humans, though it is also believed to help prevent heart disease and cancer.

When buying fresh garlic, choose from plump, dry heads that feel firm. Avoid soft, mushy or shriveled cloves. Store garlic in a cool, dark place and can be kept for several weeks. Cloves that have sprouted can still be used but they will begin losing flavor and potency after a few weeks.

Spring garlic is named so because its growth is one of the first indications that winter is nearly over. A relative of onions, garlic is characterized by its strong flavor and smell, stemming from its sulfur compounds. Spring garlic can also often be called “green garlic,” is a very young variety of garlic, usually too immature to have yet formed a bulb. It makes a great flavoring agent for a variety of dishes, and is very popular in the Middle East and Mediterranean countries, India and China.
Green garlic is simply immature garlic and looks like a slightly overgrown scallion or ..